Reversed Puff Pastry Pizza

Difficulty: Easy
Grade: 9.5
Duration: 50 min
Number of people: 2
Notes: Comes from Jamie Oliver's Veg (p. 94)
Especially long wait :). We often eat it together with a soup - the Tomato Ginger Soup.

Ingredients:

• Puff pastry
• 1 courgette
• 1 bucket of cherry tomatoes
• 1 red onion
• 1 yellow bell pepper
• 1 ball of mozzarella
• a few sprigs of oregano
• olive oil
• 20 ml balsamic vinegar
• Basil leaves
• salt
• pepper

Instructions:

• Preheat the oven to 180 degrees.
• Wash the cherry tomatoes and cut them in half. Wash the bell pepper, remove the seeds, and cut the flesh into pieces. Wash the courgette and cut into pieces. Peel the onion, cut into quarters, and separate the layers. Put the vegetables in a roasting tray.
• Place the vegetables in the preheated oven. Toss the vegetables after about fifteen minutes and then put the roasting tray back in the oven for another fifteen minutes.
• Remove the roasting tray from the oven and push the vegetables slightly towards the center. Place the puff pastry on top. Tuck the puff pastry a little along the edges. Put the roasting tray back in the oven for half an hour, until the puff pastry is completely puffy and nicely browned. Carefully run a spatula along the edge of the puff pastry. Place a slightly larger baking sheet over the roasting tray and flip the pizza... one-two-three... onto the baking sheet.
• Tear the mozzarella into pieces and distribute them over the baking sheet. Also, distribute basil leaves. Stir the balsamic vinegar into the syrup and drizzle some of the balsamic over the pizza.

source: Jamie Oliver Veg

#various